First Brisket cook

Wife bought a 14# Brisket yesterday for me to cook for Father’s Day . I’ve never done one, no matter how many times she’s asked about getting one, I just never wanted to spend the money to ruin a good piece of meat.
I’ll start with a thank you to lousubcap@ for the detailed and very informative message on brisket cooks.
We cut about 3# of the fat cap off to thin it out a little.( didn’t get any pre cook pictures)
Spiced it with salt and pepper with dried onion flakes. Heated the XL up to 250*, took longer than we wanted, as all recommendations were for an hour a pound, but wound up putting it on around 2100 last night.
Indirect on the grate with only 1 chunk of Pecan wood buried half way in the lump.
Didnt use a drip pan , so will be paying hell to clean the plate today. Stuck the Thermpro probes in and let it cook.
Temp stayed at 250* for the next few hours, until I fell asleep around midnight .
Was awakened at 0330 with the alarm going off. IT was at 185* and made the choice not to wrap. Reset alarm for 200* and layed back down for another 45 mins.